Recipe - Radicchio Fennel And Arugula Salad With Gorg

JUDI M. PHELPS
DRESSING
2 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
1/3 cup Olive oil
Salt and pepper
SALAD
6 cup Radicchio; shredded
2 cup Fennel bulb; thinly
cut or sliced up
One half cup Walnuts; toasted and
chopped
2/3 cup Gorganzola; crumbled (3 oz.)
6 cup Arugula; coarse stems
discarded,leaves washed and
well spun dry

DRESSING: In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add
oil in stream whisking until dressing is emulsified.

SALAD: In a bowl toss radicchio, fennel, walnuts, Gorganzola and dressing.
On 8 plates, arrange the arugula, then put the radicchio mixture on top.
Makes 8 servings. Source: Cookbook USA

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini